Surface tension holds droplets of water together. Gravity pulls them apart. On Earth, gravity usually wins. Only small droplets have enough surface tension per unit mass to remain intact. Onboard the International Space Station (ISS), however, surface tension rules. Weightless water can form big floating drops, large enough to quench your thirst and tough enough to handle using chopsticks.

ISS science officer Don Pettit paused for afternoon tea--above--and showed us how it's done: "It's easy," says Pettit. "You just take your chopsticks, pick up a blob of tea, and pop it in your mouth. This is a practical demonstration of all the surface chemistry we learned about in college."

Because fluid droplets onboard the space station are undisturbed by their own weight, they make marvelous research tools for investigations in basic fluid physics. The applications are many: Firefighters are interested because water mists can be used to extinguish flames. Weather forecasters are interested because rain clouds are made of water droplets. Automakers are interested because internal combustion engines burn tiny drops of fuel. And so on....

What a great image. I am drawn to this as I can only imagine birds flocking to this lovely birdie feast. Such a beautiful structure that feeds the tummies and hearts of such amazing creatures. How humbling.

I enjoyed these little treats. Although they are imported from France and I can only hope quality cookies (as these types of cookies originated in France) I am eager to try French Macaroons from other pastry shops.

I have discovered a website Pierre Herme where I can purchase French Macaroons from France.

Tuesday, December 29, 2009

I'm usually not a fan of peppermint candy however I happen to really enjoy peppermint ice cream. It was just last year that I discovered this along with my taste for peppermint ice cream and hot fudge. Num! Definitely a once a year indulgence.

I'm also excited to find that Trader Joe's "Candy Cane Joe Joe's" are now in stock. I think these cookies should be in stock year round!

I think it is important to understand that not only are men the benefactors of patriarchy but they are the victims of it as well. The men who benefit from a stance of power and dominance are often pressured and expected to exist in that world from birth.

It is the hope that the men in our lives understand this are willing to make strides towards humility which means giving up the tools of privilege.

Outrageous Vagina Fact from the book "The Technology of Orgasm" by Rachel Maines.

It is illegal to sell vibrators in the following states: Texas, Ohio, Georgia and Arkansas. If you are caught with intent to sell, you could be fined up to $10,000 and face up to one year of jail time or hard labor. It is totally legal to sell guns in all of these states. We have yet to hear of a mass murder committed with a vibrator.

More than a dozen US states have laws that prohibit the sale of sexual devices. Alabama used to be one of them. But the state ban on sexual devices such as vibrators was declared unconstitutional and overturned twice - once in 1999 and once in 2002 - by a federal district judge. Despite the court's ruling, in April 2003, the Alabama Legislature voted against a bill that would have removed the ban on sexual devices from the state's obscenity law. Ironically, this vote made the entire obscenity law illegal and unforceable. The original case is now being considered by a federal appeals court.

"[I am] a hardened and shameless tea drinker, who for twenty years diluted his meals with only the infusion of the fascinating plant; who with tea amused the evening, with tea solaced the midnight, and with tea welcomed the morning."

Notes:Use eggs that have been preferably aged 3-5 days in the fridge. Pierre Herme uses eggs that are aged until they are almost like water, about 5 days. If it's good for Pierre, it'd good for me! The humidity, folding, aging of the eggs (the macs here were made with fresh whites) will affect the outcome. It's all a balancing act of chemistry and action.

For the pate de fruits:Notes: I use Certo liquid pectin so I can't vouch for how others might behave. I use a large stainless steel pot so the evaporation and cooking could happen faster.For a superb pectin free recipe, follow this recipe posted by the awesome Anita from Married with Dinner.

Prepare the macarons:In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and matcha in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue along with some food coloring if using, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

Prepare the pate de fruits:Line a 8x8-inch pan with parchment paper and set aside.Plce the peach puree in a heavy saucepan and add the lemon juice. Stir in 1/2 cup (100gr) saugar and bring the mixture to a boil over medium heat and cook until its temperature register 113F, stirring constantly. Add the remaining 1.5 cups (300gr) sugar and the pectin to the pot and slowly bring the mixture to 200F, still over medium high heat while stirring constantly. Turn the heat down a bit and keep the mixture at 200F for 2 to 3 minutes. Turn the heat back up and slowly bring the mixture to 223F. Keep it there for an additional 2-3 minutes (turn the heat down if necessary to do so). Remove from the heat and immediately pour the mixture into your pan lined with parchment paper. Let set for a couple of hours. Cut shapes with a sharp knife and roll the pieces of pate de fruit in sugar. Refrigerate if not eating all of them at once.

Prepare the mascarpone-vanille cream:In a large bowl, whisk together the mascarpone and sugar until smooth. Add the vanilla and the heavy cream and whisk until all the ingredients are incoporated. Place the mixture in a piping bag fitted with a plain tip and pipe a dollop of cream onto half of the macarons. Top with a square of pate de fruits and another macaron shell.

Notes:Trust me on this: do not crust candy canes and sprinkle them on your shells prior to baking as a decorative element, as you would sprinkle sesame seed, for example. Trust me. Unless you want a reaction similar to acid perforating your skin. Cratters being created under your very eyes as you peek through the oven glass door. Do you trust me now? Hope so...because it ain't pretty but sure gives you food for discussion if you need some.

Instead...crush some candy cane and roll the macarons in it once they're filled, or add crushed candy canes to the buttercream. Much better.

Prepare the macarons:In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Divided the buttercream in two portions.Leave one portion plain and add the cinnamon and nutmeg to the other one. Fill half the shells with the eggnog flavored one (cinnamon-nutmeg) and half with the plain buttercream. Roll the plain filled shells in to the crushed candy canes. Eat!

I just posted a recipe for French macaroon cookies. I was so enamored by the beauty of these little treats that I decided to post many for your and my enjoyment. The textures, the colors, and position. What wonder.

About Me

I believe story telling is an art form and blogging is a medium in which to share stories and ideas. Within this blog I hope to cover a spectrum of topics. From the serious to the silly. Here you will read my views and inquiries about subjects such as feminism, other various socio-political issues, psychology, spirituality, sexuality, and general interests such as film, art and music. You will also be exposed to my obsession with cupcakes, tea, books, Hello Kitty, and quirky day to day journeys. I enjoy learning from others as I am constantly attempting to introspect, grow and evolve. During this process I will be jotting down musings on this blog. Pull up a comfy chair and a spot of tea and join me!